Ep 191: Paul Feig
Off Menu with Ed Gamble and James Acaster
00:00
The Importance of Crabs in the Kitchen
I like how labor intensive it is because it shows up and it's like, I don't know. You have to get all the shells out first, right? Yeah. Especially when the clam shells are extremely hot. And then there's always a bit of pain. But I guess they've got to cook it all together, right? Sure. Because they're cooking the clams in there and that's how they steam in the shells and they open up. That's what the aubergine thing reminded me of. It's when the three of us went to New York and they bought out my aubergine and the guy just completely cut, you know, just carved out of me
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